2tablespoonsfresh basilchopped, plus more for garnish
¾cupshredded mozzarella cheese
Cut off the stalk of the zucchini, then use a Y-shaped vegetable peeler to peel thin slices of zucchini. You should get about 18 per zucchini. Lay them out on a paper towel and sprinkle with salt. Set aside for 10 minutes and then dab off any extra moisture with the paper towel.
Preheat oven to 425°F. Place the marinara sauce on the bottom of an 8x11 baking dish.
In a large skillet over medium heat, heat olive oil. Add spinach and garlic and cook until softened and fragrant, about 2-3 minutes. Remove from heat. Add the ricotta cheese, parmesan cheese, basil, salt and pepper and stir to combine.
Lay out 3 slices of zucchini in different direction equally spaced. Place 2 tablespoons of ricotta mixture in the middle. Fold each side to seal and create ravioli pockets. Place in the baking dish on the marinara sauce seam side down. Makes about 12 pockets. Place the cherry tomatoes around the ravioli.
Bake in the preheated oven until cheese is melted, about 15-20 minutes. Broil for an extra 2 minutes to blister the tomatoes. Serve with fresh basil.
Recipe: Inspired by A Saucy KitchenStorage: Store any leftovers in the fridge for up to 4 days and reheat in the oven.Thank you Otamot for sponsoring this Zucchini Ravioli post!